Tasty Asian Cucumber Salad
A refreshing and vibrant salad featuring thinly sliced cucumbers, zesty dressing, and aromatic spices, perfect for a light meal or side dish.
Ingredients
- 1 ½ pounds turkish, persian, or english cucumbers approximately 5 cups thinly sliced
- ½ teaspoon salt
- 4-5 green onions finely sliced
- 1 teaspoon grated ginger
- 1 clove garlic finely chopped
- ¼ cup rice wine vinegar
- 1 tablespoon soy sauce use bragg’s liquid aminos or coconut aminos for gluten-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or honey or sugar, adjust to taste
- 1 teaspoon chili garlic sauce or sriracha, adjust to taste
- 1-2 tablespoons toasted sesame seeds
Instructions
- Thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let sit for 10-15 minutes to draw out excess moisture.
- In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce to make the dressing.
- Rinse the cucumbers and pat dry with paper towels. In a large bowl, combine the cucumbers, green onions, grated ginger, and garlic.
- Pour the dressing over the cucumber mixture and toss to coat evenly. Let it marinate in the refrigerator for at least 10 minutes.
- Before serving, sprinkle with toasted sesame seeds and adjust the seasoning if needed.
Notes
Adjust the amount of chili garlic sauce or sriracha to your desired level of spiciness. For a sweeter salad, increase the maple syrup slightly.